3.
Beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in three additions, alternating with buttermilk mixture, scraping down sides and bottom of bowl with rubber spatula as needed.
Ingredients:For the Brownie Base4 ounces (1 cup) white rice flour2 ounces (1/2 cup) sweet rice flour1/2 cup cocoa powder1/2 teaspoon salt1/4 teaspoon xanthan gum8 ounces (2 sticks) butter, softened14 ounces (2 cups) granulated sugar4 large eggs2 teaspoons vanilla extractFor the Cheesecake Topping:8 ounces cream cheese, softened1/3 cup granulated sugar1 large eggRaspberry Swirl:1/3 cup raspberry jam
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